My Kitchen and Broccoli Soup

The boxes are unpacked, the cookbooks are once again in their shelves, a few paintings grace the walls and there are fresh towels in the bathroom. My name isn't yet on the doorbell, but I've got a basil plant thriving in the warm light that comes through the window from the balcony. I don't have a phone line yet, but my living room looks almost lived in. And though I haven't yet got a table and chairs in the kitchen, I made lunch there the other day, the first real thing I've cooked since moving in, and the smell of browning onions and boiled broccoli was the best sign of being home.

Sadly, the lovely apartment I ended up in doesn't have a gas stove. A lot of apartments in Berlin don't have them anymore, out of what seems to be a combination of modernity and fear. (Of gas leaks, explosions.) So instead of flames at the hearth, hissing away as I boil water or fry an onion, I now have a sleek, black induction stove, which looks super cool, but is eerily silent and, I find, a little strange. I'm getting used to it. I don't know if it's my imagination or not, but water boils awfully fast on it, which is rather nice. Perhaps I've got a physicist or two in my audience who can tell me if I'm making this up or not? In any case, it's easy to clean. Which is good, too. Like I said, I'm getting used to it.

The kitchen is lovely. Flooded with light and with a gorgeous view, I feel really peaceful when I'm in there. Sometimes I can hear traffic a few streets away, and sometimes I hear little birds chirping in the eaves outside my window. All my old friends are gathered together: my blue soup pot, my knives from college and New York, my grandmother's spatula, a tea kettle given to me by an old boyfriend over a decade ago. I've got Rancho Gordo beans in the cupboard and two kinds of brown sugars in the fridge (thank you, Nikolas!). I've got parchment paper in the cupboards and my trusty lipped cutting board at the ready.

I can already tell, good things are going to come from here.

And last week, a few days before I left for London, where I spent the weekend with my friends, strolling through Borough Market, marveling at stylish London girls, buying killer cheddar and Cadbury's speckled chocolate eggs at Sainsbury's and drinking, yes, quite a lot of tea, I made soup in the new apartment. My very first proper meal cooked there, if you don't count the spaghetti with tomato sauce I made for a couple friends who came over to help me put up shelves and do a bit of drilling a few weeks earlier.

I found the soup recipe in a free magazine from a grocery store chain here that my mother picked up for me, which sounds rather unpromising, I know, but trust me. It's just broccoli and potatoes boiled in chicken stock, then puréed and topped with fried onions and Speck and little slivers of mint leaves. It's simple and easy and awfully filling, plus it looks just darling, especially when spooned into lovely antique plates bought at a flea market in Paris ten years ago and then forgotten about in a basement until now.

Oh, right, and it tastes good, too.

The last week has been warm and sunny here. The trees sport fat buds, crocuses are peeking up from the moist ground, I hear birds chirping before the sun goes up and the air is fairly bursting with anticipation for spring. We're not quite there, yet, as today's cold wind reminds me. And the markets are still only selling asparagus and peas from far away countries like Greece and Spain. But today I saw local rhubarb for the first time, so pink the stalks almost glowed. And I have plans for tomato plants on my balcony, and little gherkins so I can make my own cornichons later this year.

It's going to be a good spring.

Broccoli Soup with Speck
Serves 3 to 4

1 medium yellow onion, minced
6 slices Speck or pancetta or unsmoked bacon, finely diced
1 lb (450 g) floury potatoes, cubed
6 cups (1.5 liters) chicken broth
1 lb (450 g) broccoli, roughly chopped
Salt and pepper
2 tablespoons thinly sliced fresh mint

1. In a small pan, cook the onion and Speck together over low heat until the onion is translucent and fragrant, about 7 minutes. Set aside.

2. In a covered soup pot, bring the broth to a boil. Add the cubed potatoes, lower the heat and simmer for 10 minutes. Add the chopped broccoli, mix well and cook for another 10 minutes. Remove from heat and, using an immersion blender, purée until smooth. Add salt and pepper to taste.

3. Ladle the soup into plates and sprinkle a spoonful or two of the bacon-onion mixture over each serving. Top with the sliced mint and serve.

Comments

[Sasa]

Lovely view! Glad to hear you are settling in and doing well - did you have to buy new pots for induction?

[Rachael]

I love getting a sneak peak into your kitchen!

[Lindsay]

Love the Borough Market! I was in London a few weeks ago and snacked my way through.

[Anna]

Cooking is the best way to make a place feel like home, isn't it?
Nice you found such a lovely spot. Those skylights are wonderful!

[tea_austen]

There is so much hope and potential in your writing right now, it makes me want to up and move to a new country. Seriously.

I cannot wait for the amazing things that are going to come out of that lovely new kitchen of yours. For a life that is unfolding. It is indeed spring. It is lovely.

xox

[vanillasugar]

wonderful...excellent way to see the future.

[Nicole]

I love the first meal in a new kitchen. Your place looks lovely!

[Luisa]

Sasa - nope! Luckily, all of my pots but one were just fine for use on the induction cooktop.

Anna - yes! Totally.

Tea - thank you, sweetness.

[Gina @cakeandcordial]

I'm no physicist, but from my time at baking school I also discovered the speed of induction cooktops... you're not imagining it. be careful of scorched milk and quickly overcooked custards!

Enjoy settling in!

[Janet]

Glad you're settling in to your new place. It's a lot of work unpacking and finding homes for everything. The kitchen has always been the first thing I unpack and I don't really feel at home until I start to cook in the new (to me) kitchen.
Spring in Canada, well in Toronto sounds very much like what you have in Berlin. The birds are singing, my snowdrops are blooming and there are buds on the trees. It's been cold the last few days just to remind us that winter is not yet done with us. Take care.

[Dawn (KitchenTravels)]

Spring really is a magical time. New life, new beginnings... new home! Yay! Oh, and those grocery store magazines? Sometimes they actually have pretty good recipes, depending on the store. You may be surprised. :)

[Jessika]

Berlin - well Europe - has a higher standard of voltage, 230. From what I've heard this means faster heating.
And induction or any kind of newer stove will also function better.
I have never experienced a gas stove. In sweden they are basically non existent except the few remaining in the capital and where I've lived abroad, there's been an earth quake risk, i.e. no household gas allowed. I would probably be well, un-comfy using it.

[Tamiko]

Lovely! I second tea_austen's sentiments completely. And I too love Borough Market. Such a gem. Enjoy your comforting new kitchen.

[Vanessa]

It's so great to have a post on your new home. I envy you the view and the fact that you live so close to Schlosspark Charlottenburg too; it must be fantastic for taking photos. Funnily, I spend a lot of time cursing my gas oven but would really miss the stove for cooking as I'm so used to that.

I'm glad you have such good taste and chose things from London which I absolutely adore too , although those mini-eggs are incredibly addictive. Next week it'll be my turn to go grocery shopping in the UK. The soup looks perfect and something to enjoy while the days are still a little cool.

[Researchingparis.wordpress.com]

I have had to get used to induction cooking here in Paris as well, after moving from Boston. And it is true, water does boil incredibly fast (almost unnaturally). But, I do like it better than the old-fashioned electric ranges, with the scary red-hot coils.
So excited to see what comes out of your new kitchen - and the new life. Also, you've inspired me to take a weekend in Berlin. Will be there in May, so any recommendations would be great!

[Maggi]

Oh! Edeka! I miss that market. Sounds strange coming form an American who only lived in Germany for 5 years, but it is part of my memories. That and the Bäckerei that was next door. *sigh* so many things I can not get here in the states that I could only find in Germany. Much like the American things you can't find there, I suppose.

Your kitchen sounds lovely! And yes, I find that things cook freakishly fast on the induction stove...

[Yosha]

You kitchen sounds lovely! Still waiting for mine to be ready, well kitchen and home too!

As for the induction stove, yup the water should boil faster. Now I haven't dealt with one, so all my info is theory only.

Induction stoves heats only the pan and its contents (no exposed coil) and so it is more energy efficient - reducing wasted heat when compared to radiant and gas cooktops. I've also been told that a pot/pan with some iron in it is even more efficient.

Now a full scientific answer but that's all I have!

[Yosha]

Ooops I meant to say NOT a full scientific answer but taht's all I have!

[Sprout]

What's the story with the lipped cutting board?

I'm currently on the hunt for a good one and am very intrigued by yours. Glad to hear you're enjoying your old friends again, and we're excited to hear about it as you gain new ones!

[beaglemania]

There was an article a couple (?) months back in the nyt (remember them?) about gas/electric/induction and i think the verdict was that induction is more efficient than electric, which in turn is WAY more efficient than gas. So even if it's weird, youre fighting for the forces of good! plus, you never know... the russians might cut the gas supply and then no more broccoli soup.

oh I just found it, here you go:
http://www.nytimes.com/2008/01/02/dining/02curi.html?_r=1

[beaglemania]

i guess not really a couple of months ago...

[Pam]

This is such a lovely post. Thanks for giving us a glimpse of your home and life. I so agree with Tea's comments! I consider her a kindred soul though we have never met!

[Andrea]

Congratulations on your new home and especially the kitchen! I'm so much looking forward to new stories and recipes from Berlin.
Cheers

[tara]

Thank you for this peek into your new kitchen. I was smiling broader with each photo, every word. Lovely to hear you're setlling in.

The soup sounds marvelous. I'm especially fond of that bit of mint at the end.

[Simon]

Your writing is very peaceful. It calms me...

(if you would like to, check out my blog: http://www.howtobakesalmon.blogspot.com

anyone else can check it out too :D. If you like it, it would be AWESOME if you linked it! tell me and I'll link your blog as well.)

[Claire]

When we were living in London we were just down the road from Borough Market and I miss it!! We used to potter there on a Friday afternoon, deciding on delicious dinners or snacking our way through on a Saturday morning. Glad you liked it!
Broccoli soup is also the only soup my oldest son will eat - your version sounds delicious - we use cauliflower rather than potatoes and it's YUMMY! (we also add in some cheese at the end which seems to smooth it out and add a warmth. tasty!)

[Victoria]

Hi, Luisa,

It always makes me happy to see a post from you waiting in my Reader, especially when I get to hear all your good news. It is indeed spring for you!

I think you can get a little plate to put on your induction cooktop to make the one pot work on it. Perhaps it's worth it - it may be something like a fabulous copper pot bought at Dehillerin. It will be interesting to hear how you like cooking on induction.

If you need anything from NYC, let me know.

Lots of cheer. xoxo

[the lacquer spoon]

Soup-making with the window view must be very soothing :)

[Luisa]

Vanessa - I think it's a trade-off: the cooktop is weird but the oven will be fun. Hopefully? Have fun in London! Those eggs are SO FREAKING ADDICTIVE. And seriously, the Sainsbury's brand "mature" cheddar is unbelievably good. Also, Hobnobs! Digestives! Oof, I think I need to go on a diet.

Researching Paris - Berlin recommendations...send me an email closer to your trip and I'll give you my choices!

Maggi - I know about that *sigh*... :)

Yosha - thank you! That's already more than I knew. :)

Sprout - it is SO good. My dad gave it to me...10 years ago? Or something. I think it's Cuisinart brand, but I'm not entirely sure. Anyway, it's wonderful. I don't know why I'm so obsessed with it, but I am. I do ALL my cutting and chopping on it, with the exception of bread and meat. The lip really helps keep what you're chopping on the board and not on the counter top, which I like.

beaglemania - ooh! Thank you! Off to read now.

Victoria - the pot that I had to get rid of was literally my oldest, flimsiest, least valuable pot. In fact, I think it may have been a hand-me-down from my dad's single days or something. But thank you for the tip, and for the offer! You are darling, as always.

Lacquer Spoon - indeed!

[abby]

Lovely post! That soup looks cheery and easy to make. Green, but warm since it is still chilly here in London.

Just got back from my first ever visit to Berlin. What an awesome city! Friday was so warm, it was just perfect for wandering around. Hope you get another one of those days soon :)

[Bori]

I have just been going through these things lately, we moved here in December and staying for 2 years :-) I love this city and for pretty similar reasons you do... it makes me calm but also, I can never get bored... Good luck with your life here, and your view is beautiful ;-)) Bori

[www.facebook.com/profile.php?id=1047505248]

contentment & joy radiate from this post:) such a lovely way to start my morning! having moved many times, nothing says 'i'm here' like having my books out--furniture is secondary to a bookshelf & kitchen gear for me. thanks for sharing your view..

[ritsuka]

What a fantastic setup you have there! Are you drying your own chile peppers up there on the roof?

[Katie @ Cozydelicious]

Your kitchen is adorable! So exiting to be in a new place. Your soup looks yummy too! I love the speck addition.

[Rowdy Chowgirl]

What a peaceful, enjoyable post! And the soup looks delicious, AND the induction cooktop is so interesting...I'd love to try cooking on one.

[Sharmila @ Cheeky Chilli]

Loving the serenity of your rectangular white back splash and the cool grassy green of this soup. Looking eagerly forward to all of the cooking that will come out of your fab new kitchen!

[Robyn]

Broccoli soup topped with fried onions, Speck and mint leaves? I have GOT to try this...

PS: The view form your kitchen is just beautiful.

[Luisa]

Abby - glad you had such a nice time! And you had such luck with the weather. Here's hoping it comes back soon.

Ritsuka - No, I've got a bundle of chili peppers hanging from the window handle, but I've moved them since - they kept getting in the way! :)

Robyn - thank you! It's one of the main reasons I took the place.

[Ailsa]

I love the colour of that blue pot! Glad you enjoyed the British supermarkets.

[Florence]

My favourite phrase from that entry- "a tea kettle given to me by an old boyfriend". Somehow, "old boyfriend" sounds just right, much, much righter than "former boyfriend" or "ex" would sound, which is how most would have written it. You have given me new perspective!

[Tamsin]

Mmm, the soup looks lovely and happily I have all the ingredients at home!

You've inspired me to have a go at making my own cornichons, I'm totally addicted to them but I've never thought of making them myself. I'm just starting my garden planning so I'd better buy some seed pronto!

[Ally]

Still in boxes and chaos myself...can't wait to catch up to where you're at!

[Carmen]

Luisa, what we can see of your kitchen is really sweet! And the view! It looks like you're "home"! As for the induction, yep, you're right, it is faster than gas or regular electric. May your spring be filled with cooking and happiness!
ps: still want more pictures of that kitchen....

[Stephen T. Jones]

Martha now want to know the difference between SOUP and STEWart?

CLLCM
Washington, DC

[Jennifer S]

Ah, to have regular access to Speck! :) This looks delicious.

[eva]

Congratulations in your new place Luisa! It looks lovely and the soup looks yummy! :) I don't eat meat, I guess I will try to omit the speck. I used the induction stove when I stayed at my cousin's apartment and yeah it was sleek and boiled so fast! But I am quite old fashioned...I still prefer cooking with visible fire :)

[codfish]

Oh, I'm jealous of your induction stove! They are so much more efficient than gas. Here's Harold McGee writing about stove heat differences: http://curiouscook.com/cook/other_writings_detail.php?id=28

Happy cooking!

[Culinaria Libris]

Lucky you to have an induction hob! They definitely heat faster. It's the magnets under the glass that do all of the work when they come into contact with the pot/pan.

[Heena]

Congratulations on settling in your new home!
"..the cookbooks are once again in their shelves".. Sigh.. I feel like I have been living out of a suitcase the past couple of years. And all the new cookbooks I have accumulated (I've realized it's futile to resist) just travel with me adding to overweight luggage costs..

[Heena]

And I know what you mean about the gas burner. Back home in India, that is what everyone uses, and I so miss it (especially when the milk s coming to a boil, and I forget that just turning the knob is not going to stop it from overflowing! :) )